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After four wonderful years of episodes, we at Spice Bags are bowing out. While we do announce this with a heavy heart, we – Blanca, Dee, and Mei – wish to end on a high after publishing our very own cookbook Blasta Books 5: Soup, and at a moment when we are still passionate about the issues Spice Bags has uncovered, and the individuals we have befriended. In this final episode, we recount our journey from its foundation to our many varied episodes over the years, and to our many adventures and achievements including winning Best Food Podcast 2021 from the Irish Food Writing Awards. Lastly, we'd like to take this opportunity to give special thanks to the HeadStuff Podcast Network. HeadStuff took a gamble on three unseasoned women in the podcast world. They hatched us! Over the years, the team nurtured and gave us the confidence and tools to craft ourselves into what we are today. A special shout out to Conor, Paddy, Gearóid, Claudia and Amy, who would always find time to sit down to edit and brainstorm, come up with PR strategies, and take us through the nuts & bolts of podcast tech. Thank you, HeadStuff for letting us into your family. It's been a privilege. Continue to follow our blog: www.spicebags.ie To buy our Blasta Book: Soup: www.blastabooks.com For more about Headstuff: www.headstuffpodcasts.com *Correction: We misidentify Julien in an episode “In Conversation with Angel and Julien of Miso Sligo Isakaya” as “Thibault.” His first name is Julien.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Briana starts listing them at 1:09) before starting the episode.Plantains FosterServes 21-2 large, ripe yellow plantains1/2 cup (1 stick) unsalted butter1 cup dark brown sugar2 cinnamon sticks1 teaspoon vanilla extract1 medium orange1/4 cup dark rumPinch of saltVanilla ice cream, for servingCut ends off each side of the plantain. Remove the peel by cutting a slit along the length of the plantain piercing the skin but not cutting through the flesh. Cut the plantain in half and cut each half into 4 slices to make a total of 8 slices.Heat a large (10-inch) skillet to medium heat and melt butter. Add the cinnamon sticks toast in the butter.Add dark brown sugar to the butter and continuously stir until the sugar melts and starts to bubble. A glossy cohesive sauce will start to form. Add plantain slices to the sugar mixture. Cook the plantain for about 4 to 5 minutes, flipping halfway through on each side. (If your heat is too high, the sauce will separate and break.)Stir in vanilla extract and orange zest.Slightly tilt your skillet away from you and pour in the rum away from you. The rum will instantly catch a small flame if you are cooking on a gas stove. Allow the flame to subside. If you are cooking on an electric/induction burner allow the alcohol content to cook off, about 2 minutes.Finish with a pinch of salt and immediately remove from the heat. Serve hot with ice cream.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Maurizio starts listing them at 1:27) before  starting the episode.Soft & Fluffy Sourdough Pull-Apart RollsLevain24 grams ripe sourdough starter60 grams all-purpose flour60 grams water12 grams caster sugarDough for Rolls440 grams all-purpose flour180 grams warm water115 grams whole milk, cold75 grams unsalted butter23 grams caster sugar10 grams fine sea saltEgg Wash1 large egg1 splash whole milkMake the levainIn a medium-sized jar or mixing bowl, mix together the ingredients called for in the Levain, above. Be sure to use your sourdough starter when it's ripe—for me, this is when I'd normally give it a refreshment. Cover and let ferment overnight. Mix together the doughFirst, take out the called for butter and cut it into ½-inch pats. Place the butter in a small bowl and let sit out at room temperature to soften.At this point your levain should look very bubbly and active, it should have risen high in the jar, and it should have a mild, sour aroma. To the mixer bowl, add all the ingredients listed for the dough for the rolls, plus the levain, except for the cut butter, this will be added after the dough is mixed for a few minutes. Set the mixer to low speed and mix until all the ingredients are combined and no dry bits of flour remain. Turn the mixer up to speed 2 and mix for 3-5 minutes until the dough starts to cling to the dough hook (it won't completely remove from the bottom of the mixing bowl).The butter should be at room temperature by this time: a finger should easily push into the butter without much resistance. If the butter is still very cold, place it in the microwave for a few seconds at a time until it's soft to the touch. Turn the mixer down to low and add the butter, one pat at a time, waiting to add the next until the previous one is fully incorporated into the dough. Continue to add all the butter, and continue to mix until the dough smooths out and once again begins clinging to the dough hook. Adding the butter and finishing to mix could take a total of 5 minutes or so. Transfer the dough to a bowl and cover with reusable plastic, or a silicone bowl cover, for bulk fermentation (its first rise). Bulk ferment the doughDuring the 4-hour bulk fermentation, give the dough 3 sets of stretch and folds to further strengthen the dough.After the first 30 minutes, uncover the dough, and with wet hands, grab one side of the dough, stretch it up and over to the other side. Rotate the bowl 180° and give it another stretch and fold. Then, rotate the bowl 90° and give that side a stretch up and over. Finally, rotate the bowl 180° and stretch up and fold over the last side. Cover the bowl. Give the dough two more sets of stretch and folds at 30-minute intervals. After the third set, let the dough rest, covered, until shaping. Shape the dough into rollsAfter the 4-hour bulk fermentation, the dough should have risen in the bulk fermentation container, be soft to the touch, and feel light and airy. If the dough still feels dense, very sticky, and shaggy looking, give it another 30 minutes to ferment further and check again.This is a soft dough, to make shaping easier you could uncover your bulk fermentation container, and place it into the refrigerator for 15-20 minutes to cool and slightly firm up.Prepare a 9x9-inch baking pan by liberally buttering the interior or lining with parchment paper.Gently scoop out the dough from the bulk fermentation container to a lightly floured work surface. Using a bench knife or plastic scraper, divide the dough into sixteen 60g pieces. Shape each piece into a small ball with a tight skin around the outside. Place the shaped pieces into the pan in 4 rows of 4.Cover the baking pan with reusable plastic and place somewhere warm (about 76-78°F/24-26°C) to proof (second rise) for 2 hours and 30 minutes. Proof the shaped doughAt a warm temperature, 76-78°F (24-26°C), this dough will take 2 hours and 30 minutes to fully proof. If it's cooler in your kitchen, give the dough additional time to rise. Conversely, if it's warmer, expect to bake the dough earlier. Bake the rollsAfter two and a half hours, the dough should have risen to about 1-inch below the rim of the pan and be very soft to the touch. If the dough is still looking sluggish and hasn't risen, give it another 30 minutes to rise and check again.Preheat your oven to 425°F (220°C) with a baking rack in the middle of the oven.In a small bowl, whisk together one egg and a tablespoon of whole milk until frothy. Using a pastry brush, gently paint the egg wash onto the proofed dough in a thin, uniform layer.Slide the pan with dough into the oven and bake for 25 minutes at 425°F (220°C). After this time, rotate the pan 180°, turn the oven down to 375°F (190°C), and bake for an additional 10-15 minutes until the rolls are golden brown. The internal temperature should be above 200°F (93°C).When baked, remove the pan from the oven, let rest 5 minutes, then turn the rolls out to a wire rack to cool completely, about 30 minutes.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

With just one month to go until we see if "Naked Lunch" wins the Best Food Podcast category in the iHeart Radio Podcast Awards, Phil and David answer some of your questions for them about the podcast, their friendship and other tasty "Lunch" topics as posed by their producer Will Sterling, who is also asked a few questions of his own, especially about his revealing part in the mini-series "Pam & Tommy."  Phil and David also read some of the reviews you've left at Apple Podcasts. Please keep sending your comments, questions and five-star ratings! To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com.

Recently, "Naked Lunch" was nominated in the Best Food Podcast category in the 2023 iHeart Radio Podcast Awards which will be announced March 14th. This week's delicious episode brings together Phil and David with another of this year's excellent nominees this year in the same category -- Dan Pashman, the charming host of the popular, James Beard-award winning "The Sporkful" podcast. They have a fun, freewheeling, bi-coastal discussion for foodies everywhere, with lots of hot deli talk. Phil and David enjoy lunch for the quintessential L.A. deli Nate 'n Al's which has been serving Beverly Hills since 1945. While Dan dines on food from a deli closer to his home, in Pastrami N Friends Kosher Restaurant, Delicatessen and Caterers in Commack, New York. Dan also shares his long career path to "The Sporkful" and his creation of Cascatelli pasta by Sporkful. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com.

Welcome to a VERY foody episode of  "Naked Lunch" -- recently nominated as Best Food Podcast for 2023's iHeart Podcast Awards! Next year, we hope to be nominated for Best Naked Podcast! Chef Daniele Uditi -- the acclaimed and lovable chef of Pizzana and beloved pizza judge on Hulu's "Best In Dough"  -- who fantastically overfed Phil, David and Jimmy Kimmel a few episodes ago, is the main course for this special "Naked Lunch" that Phil and David recorded in the kitchen area of Pizza in Beverly Hills. As part of this year's exciting Los Angeles Times Food Bowl, the public was invited to feast along with our hosts. This event benefitted one of Phil's favorite charities, Project Angel Food food bank, while the delicious food prepared by Daniele and his extraordinary staff benefitted anyone who got to eat that night. Daniele tells his inspiring and sometimes hilarious success story coming to America, while Phil, David and Daniele answer some questions that the guests at Pizzana jotted down in between courses. Dig in! To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Briana starts listing them at 1:09) before starting the episode.Plantains FosterServes 21-2 large, ripe yellow plantains1/2 cup (1 stick) unsalted butter1 cup dark brown sugar2 cinnamon sticks1 teaspoon vanilla extract1 medium orange1/4 cup dark rumPinch of saltVanilla ice cream, for servingCut ends off each side of the plantain. Remove the peel by cutting a slit along the length of the plantain piercing the skin but not cutting through the flesh. Cut the plantain in half and cut each half into 4 slices to make a total of 8 slices.Heat a large (10-inch) skillet to medium heat and melt butter. Add the cinnamon sticks toast in the butter.Add dark brown sugar to the butter and continuously stir until the sugar melts and starts to bubble. A glossy cohesive sauce will start to form. Add plantain slices to the sugar mixture. Cook the plantain for about 4 to 5 minutes, flipping halfway through on each side. (If your heat is too high, the sauce will separate and break.)Stir in vanilla extract and orange zest.Slightly tilt your skillet away from you and pour in the rum away from you. The rum will instantly catch a small flame if you are cooking on a gas stove. Allow the flame to subside. If you are cooking on an electric/induction burner allow the alcohol content to cook off, about 2 minutes.Finish with a pinch of salt and immediately remove from the heat. Serve hot with ice cream.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Looking for the best comedy podcasts? Earwolf Presents showcases our talented hosts and our favorite episodes from the Earwolf universe! Let us surprise you!   Here is: The Sporkful! We obsess about food to learn more about people. The Sporkful isn't for foodies, it's for eaters. Hosted by Dan Pashman, who's also the inventor of the new pasta shape cascatelli. James Beard and Webby Award winner for Best Food Podcast.   This episode of the Sporkful is called Michael Ian Black Is A Guy Who Eats Salads and you guessed it, features comedian and actor Michael Ian Black. Why does eating alligator seem more manly than eating chicken? Is coffee more “masculine” than tea? This week, comedian Michael Ian Black talks with Dan about manliness, and how it relates to food — a conversation they have as Michael decides to order salad at a pizzeria. "Are we really still going through this dumb, ritualistic flexing of our masculinity over the fact that I just want some greens?" Michael asks. "It's so representative of something so destructive." Michael also shares some controversial pretzel opinions, and Michael and Dan bond over dad life in the suburbs.   Find us at @earwolf anywhere you listen to podcasts   www.earwolf.com See omnystudio.com/listener for privacy information.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today; go ahead and grab the ingredients below (Francis starts listing them at 3:17), and start the episode when you're ready to cook.Chinese American Thanksgiving Meatballs2 tablespoons vegetable oil1 bunch scallion, finely chopped7 cloves garlic, very finely minced1/4 pound stemmed fresh shiitake mushrooms, medium diceDiamond Crystal kosher salt, plus more as needed2 tablespoons oyster sauce1 tablespoon sesame oil2 tablespoons sugar1 bunch scallion, finely chopped7 cloves garlic, very finely minced1 pound ground turkey1/2 pound ground porkSauce3 tablespoons extra-virgin olive oil4 teaspoons peeled, finely minced ginger (from 1 1/2-inch piece)1 (28-ounce) can diced tomatoesSear mushrooms: Heat the vegetable oil over high heat in a large saute pan. When the oil is shimmering-hot, carefully add the mushrooms and spread them out into one layer as best you can. Let sear, undisturbed, until richly browned, about 1 minute. Toss, spread out again, and let sear for another minute. Remove mushrooms from heat, season with salt to taste, and transfer to a medium bowl to cool. Mix marinade: In a small bowl, combine the oyster sauce, sesame oil, 4 teaspoons sugar, 2 teaspoons Diamond Crystal kosher salt, and the chicken stock. Mix aromatics: Add ½ cup of the chopped scallion and 3 cloves of finely minced garlic to the bowl with the mushrooms and stir to combine. Make meatball mixture: Place the turkey and pork in a large mixing bowl and gently fold them together with your hands to start to combine. Pour in the marinade. Hold the fingers of one hand apart, as if holding a softball. Using that hand, stir the meat in one direction to mix in the marinade, being sure to agitate all the meat. When the meat has absorbed all the liquid and the mixture has gotten a bit sticky or tacky, stop. Add the mushroom mixture and gently fold to combine. Cover and let marinate for up to 4 hours. Make sauce: Set aside 2 tablespoons of scallions for garnish. In a Dutch oven or other large, lidded braising pan, heat the olive oil over high heat until you see the first wisps of smoke. Add 4 cloves of minced garlic and stir until very aromatic, about 15 seconds. Add the ginger and stir until very aromatic, about 15 seconds. Add the remaining scallions and stir for 15 seconds. Add the can of tomatoes, bring it to a boil, and reduce heat to a simmer. Season with 2 teaspoons sugar and salt to taste. Cover and simmer for 15 minutes. Form and cook meatballs: Meanwhile, use a large soup spoon to scoop up the meat mixture and using your hands, very lightly pat out 1 1/2-inch diameter meatballs. Set them on a plate. (You should have about 24 meatballs). After the sauce has simmered for 15 minutes, remove the lid and gently add the meatballs in one layer. Adjust heat to a bare simmer and cover the pot. Let poach / steam until the meatballs are just cooked through, 10-12 minutes. Serve: Garnish with the reserved scallions and serve.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today; go ahead and grab the ingredients below (Francis starts listing them at 3:17), and start the episode when you're ready to cook.Chinese American Thanksgiving Meatballs2 tablespoons vegetable oil1 bunch scallion, finely chopped7 cloves garlic, very finely minced1/4 pound stemmed fresh shiitake mushrooms, medium diceDiamond Crystal kosher salt, plus more as needed2 tablespoons oyster sauce1 tablespoon sesame oil2 tablespoons sugar1 bunch scallion, finely chopped7 cloves garlic, very finely minced1 pound ground turkey1/2 pound ground porkSauce3 tablespoons extra-virgin olive oil4 teaspoons peeled, finely minced ginger (from 1 1/2-inch piece)1 (28-ounce) can diced tomatoesSear mushrooms: Heat the vegetable oil over high heat in a large saute pan. When the oil is shimmering-hot, carefully add the mushrooms and spread them out into one layer as best you can. Let sear, undisturbed, until richly browned, about 1 minute. Toss, spread out again, and let sear for another minute. Remove mushrooms from heat, season with salt to taste, and transfer to a medium bowl to cool. Mix marinade: In a small bowl, combine the oyster sauce, sesame oil, 4 teaspoons sugar, 2 teaspoons Diamond Crystal kosher salt, and the chicken stock. Mix aromatics: Add ½ cup of the chopped scallion and 3 cloves of finely minced garlic to the bowl with the mushrooms and stir to combine. Make meatball mixture: Place the turkey and pork in a large mixing bowl and gently fold them together with your hands to start to combine. Pour in the marinade. Hold the fingers of one hand apart, as if holding a softball. Using that hand, stir the meat in one direction to mix in the marinade, being sure to agitate all the meat. When the meat has absorbed all the liquid and the mixture has gotten a bit sticky or tacky, stop. Add the mushroom mixture and gently fold to combine. Cover and let marinate for up to 4 hours. Make sauce: Set aside 2 tablespoons of scallions for garnish. In a Dutch oven or other large, lidded braising pan, heat the olive oil over high heat until you see the first wisps of smoke. Add 4 cloves of minced garlic and stir until very aromatic, about 15 seconds. Add the ginger and stir until very aromatic, about 15 seconds. Add the remaining scallions and stir for 15 seconds. Add the can of tomatoes, bring it to a boil, and reduce heat to a simmer. Season with 2 teaspoons sugar and salt to taste. Cover and simmer for 15 minutes. Form and cook meatballs: Meanwhile, use a large soup spoon to scoop up the meat mixture and using your hands, very lightly pat out 1 1/2-inch diameter meatballs. Set them on a plate. (You should have about 24 meatballs). After the sauce has simmered for 15 minutes, remove the lid and gently add the meatballs in one layer. Adjust heat to a bare simmer and cover the pot. Let poach / steam until the meatballs are just cooked through, 10-12 minutes. Serve: Garnish with the reserved scallions and serve.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On this episode, host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.Find more Counterjam episodes here; season 2 is coming tomorrow, and features guests like Broad City creator Ilana Glazer, comedian Felipe Esparza, fave Top Chef contestant Mory Sacko, and your new-favorite musicians like Middle-Eastern surf rock artist Gitkin, and norteño-electronica ensemble Nortec Collective. It's an absolute audible feast—we hope to see you there!

In honor of Asian American Pacific Islander Heritage Month, we're sharing an episode of Food52 Podcast Resident Peter J. Kim's food-meets-music show, Counterjam. Host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.Referenced in this episode:Peter's Instant Ramyun “Carbonara”Follow Counterjam on Spotify for more tracks from  CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.Counterjam Season 2 launched today (5/17)—check out the show page for new episodes.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Briana starts listing them at 1:09) before starting the episode.Plantains FosterServes 21-2 large, ripe yellow plantains1/2 cup (1 stick) unsalted butter1 cup dark brown sugar2 cinnamon sticks1 teaspoon vanilla extract1 medium orange1/4 cup dark rumPinch of saltVanilla ice cream, for servingCut ends off each side of the plantain. Remove the peel by cutting a slit along the length of the plantain piercing the skin but not cutting through the flesh. Cut the plantain in half and cut each half into 4 slices to make a total of 8 slices.Heat a large (10-inch) skillet to medium heat and melt butter. Add the cinnamon sticks toast in the butter.Add dark brown sugar to the butter and continuously stir until the sugar melts and starts to bubble. A glossy cohesive sauce will start to form. Add plantain slices to the sugar mixture. Cook the plantain for about 4 to 5 minutes, flipping halfway through on each side. (If your heat is too high, the sauce will separate and break.)Stir in vanilla extract and orange zest.Slightly tilt your skillet away from you and pour in the rum away from you. The rum will instantly catch a small flame if you are cooking on a gas stove. Allow the flame to subside. If you are cooking on an electric/induction burner allow the alcohol content to cook off, about 2 minutes.Finish with a pinch of salt and immediately remove from the heat. Serve hot with ice cream.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Relationships with teriyaki, sushi stereotypes, and the immigrant hustle—host Peter J. Kim looks at Japanese-American cultural identity with comedian Yumi Nagashima, rapper G Yamazawa, and producer Dan the Automator.Check out Counterjam on Spotify for bonus playlists featuring tracks from Yumi, G, Dan and so many other wonderful Japanese-American artists!If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

Relationships with teriyaki, sushi stereotypes, and the immigrant hustle—host Peter J. Kim looks at Japanese-American cultural identity with comedian Yumi Nagashima, rapper G Yamazawa, and producer Dan the Automator.Check out Counterjam on Spotify for bonus playlists featuring tracks from Yumi, G, Dan and so many other wonderful Japanese-American artists!If you're liking this show, head to Counterjam's page to subscribe so you don't miss out on future episodes.

Join your cordial hosts Dario Gonzalez and Chris Honeywell as they take a SHORT BUS RIDE TO SUPPER, or more accurately LUNCH. Who are you sitting with?

Host Peter J. Kim looks at Korean-American food culture—with chef Roy Choi, comedian Margaret Cho, and his mom (!)—in all its stinky, fermented, fishy beauty.Referenced in this episode:Peter's Instant Ramyun “Carbonara”Follow Counterjam on Spotify for more tracks from  CLARA, DANakaDAN, Omega60, and so many other wonderful Korean-American artists that we couldn't squeeze into this episode.

Join your cordial hosts Dario Gonzalez and Chris Honeywell as they take a SHORT BUS RIDE TO SUPPER, or more accurately LUNCH. Who are you sitting with?

From Food52's podcast network and hosted by Peter J. Kim, Counterjam is an auditory feast of interviews and hot tracks, exploring cultural identity through food and music.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Arati starts listing them at 0:52) before  starting the episode.Indian Railway Omelet Sandwich4 large eggs1 tablespoon whole milk1/2 medium onion, peeled and finely chopped2 green chiles, seeded and finely chopped2 sprigs fresh cilantro, finely chopped1/4 teaspoon ground turmeric1/4 teaspoon chile powder (you can substitute with chile flakes)1/4 teaspoon black pepper1 pinch salt, to taste1 splash vegetable oil (or ghee) for frying4 slices of white breadMix together the eggs and milk in a bowl.Add the chopped vegetables and all the spices to the bowl and stir to combine.Heat the oil/ghee over medium-high heat in a frying pan.When the oil/ghee is hot, turn the heat down and add half the omelet mixture to the pan, swirling it around so that it completely covers the surface of the pan.Cook the omelet for two minutes, until the underside is lightly browned. Flip the omelet and cook the other side for another two minutes, until browned. Take off and set aside.Now repeat the previous two steps with the other 1/2 of the omelet mixture to make the second omelet.Serve the omelets sandwiched with white bread or pav—ideally toasted in the grease of the pan. However, if you like your toast more evenly browned and crisped, toast in a toaster. It will be just as delicious, we promise.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Join Dario Gonzalez and Chris Honeywell for another boat horn honkin', night-vision lit, popcorn chewin', egg eatin', mashed-potato sculptin' episode of EAT IT & BEAT IT the ONLY FOOD AND PORN PODCAST IN THE UNIVERSE!

Join Dario Gonzalez and Chris Honeywell for another boat horn honkin', night-vision lit, popcorn chewin', egg eatin', mashed-potato sculptin' episode of EAT IT & BEAT IT the ONLY FOOD AND PORN PODCAST IN THE UNIVERSE!

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Maurizio starts listing them at 1:09) before  starting the episode.Soft & Fluffy Sourdough Pull-Apart RollsLevain24 grams ripe sourdough starter60 grams all-purpose flour60 grams water12 grams caster sugarDough for Rolls440 grams all-purpose flour180 grams warm water115 grams whole milk, cold75 grams unsalted butter23 grams caster sugar10 grams fine sea saltEgg Wash1 large egg1 splash whole milkMake the levainIn a medium-sized jar or mixing bowl, mix together the ingredients called for in the Levain, above. Be sure to use your sourdough starter when it’s ripe—for me, this is when I’d normally give it a refreshment. Cover and let ferment overnight. Mix together the doughFirst, take out the called for butter and cut it into ½-inch pats. Place the butter in a small bowl and let sit out at room temperature to soften.At this point your levain should look very bubbly and active, it should have risen high in the jar, and it should have a mild, sour aroma. To the mixer bowl, add all the ingredients listed for the dough for the rolls, plus the levain, except for the cut butter, this will be added after the dough is mixed for a few minutes. Set the mixer to low speed and mix until all the ingredients are combined and no dry bits of flour remain. Turn the mixer up to speed 2 and mix for 3-5 minutes until the dough starts to cling to the dough hook (it won’t completely remove from the bottom of the mixing bowl).The butter should be at room temperature by this time: a finger should easily push into the butter without much resistance. If the butter is still very cold, place it in the microwave for a few seconds at a time until it’s soft to the touch. Turn the mixer down to low and add the butter, one pat at a time, waiting to add the next until the previous one is fully incorporated into the dough. Continue to add all the butter, and continue to mix until the dough smooths out and once again begins clinging to the dough hook. Adding the butter and finishing to mix could take a total of 5 minutes or so. Transfer the dough to a bowl and cover with reusable plastic, or a silicone bowl cover, for bulk fermentation (its first rise). Bulk ferment the doughDuring the 4-hour bulk fermentation, give the dough 3 sets of stretch and folds to further strengthen the dough.After the first 30 minutes, uncover the dough, and with wet hands, grab one side of the dough, stretch it up and over to the other side. Rotate the bowl 180° and give it another stretch and fold. Then, rotate the bowl 90° and give that side a stretch up and over. Finally, rotate the bowl 180° and stretch up and fold over the last side. Cover the bowl. Give the dough two more sets of stretch and folds at 30-minute intervals. After the third set, let the dough rest, covered, until shaping. Shape the dough into rollsAfter the 4-hour bulk fermentation, the dough should have risen in the bulk fermentation container, be soft to the touch, and feel light and airy. If the dough still feels dense, very sticky, and shaggy looking, give it another 30 minutes to ferment further and check again.This is a soft dough, to make shaping easier you could uncover your bulk fermentation container, and place it into the refrigerator for 15-20 minutes to cool and slightly firm up.Prepare a 9x9-inch baking pan by liberally buttering the interior or lining with parchment paper.Gently scoop out the dough from the bulk fermentation container to a lightly floured work surface. Using a bench knife or plastic scraper, divide the dough into sixteen 60g pieces. Shape each piece into a small ball with a tight skin around the outside. Place the shaped pieces into the pan in 4 rows of 4.Cover the baking pan with reusable plastic and place somewhere warm (about 76-78°F/24-26°C) to proof (second rise) for 2 hours and 30 minutes. Proof the shaped doughAt a warm temperature, 76-78°F (24-26°C), this dough will take 2 hours and 30 minutes to fully proof. If it’s cooler in your kitchen, give the dough additional time to rise. Conversely, if it’s warmer, expect to bake the dough earlier. Bake the rollsAfter two and a half hours, the dough should have risen to about 1-inch below the rim of the pan and be very soft to the touch. If the dough is still looking sluggish and hasn’t risen, give it another 30 minutes to rise and check again.Preheat your oven to 425°F (220°C) with a baking rack in the middle of the oven.In a small bowl, whisk together one egg and a tablespoon of whole milk until frothy. Using a pastry brush, gently paint the egg wash onto the proofed dough in a thin, uniform layer.Slide the pan with dough into the oven and bake for 25 minutes at 425°F (220°C). After this time, rotate the pan 180°, turn the oven down to 375°F (190°C), and bake for an additional 10-15 minutes until the rolls are golden brown. The internal temperature should be above 200°F (93°C).When baked, remove the pan from the oven, let rest 5 minutes, then turn the rolls out to a wire rack to cool completely, about 30 minutes.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Welcome to EAT IT & BEAT IT, a food and porn podcast! Join Dario Gonzalez and Chris Honeywell as they travel to the future to create their food and porn FROM THIN AIR, as they are wont to do in the future!

Welcome to EAT IT & BEAT IT, a food and porn podcast! Join Dario Gonzalez and Chris Honeywell as they travel to the future to create their food and porn FROM THIN AIR, as they are wont to do in the future!

 While the green olives are Nik's nod to Nik's home state of California, and the choriço and vinegar to Goa, feel free to experiment with any and all of your favorite mix-ins in this very forgiving stuffing recipe. Find the recipe here: Green Olive & Choriço Stuffing.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Referenced in this episode:Anita Shepherd's Vegan Chocolate Birthday Cake With Super-Fluffy Frosting recipeRun a Business, Raise My Daughter & Keep My Cool? Here's How That's Going. (Food52)Genius-Hunter Extra-Credit:Surprise and delight your T-giving guests with Kristen's rumaki recipe Try Anita's Yogurt—the first coconut yogurt to be fair-trade-certified!View transcriptCome across anything particularly genius in your Thanksgiving research? Tell me about it at genius@food52.com.*GENIUSHUNTERS is valid towards 10% off all Five Two products, max redemption $100. Offer valid starting 10/28/2020 at 12:01am ET through 11/28/2020 at 11:59pm ET, while supplies last. User must be logged into a Food52 account to apply, limit one use per customer. Valid in the U.S. on in stock items only. Cannot be redeemed for cash, combined with other offers, or applied to previous orders. To redeem, enter code GENIUSHUNTERS at checkout.

Inspired in part by Cantonese tomato-fried eggs, teenage angst, and Pizza Hut, Francis' turkey meatballs are seasoned with oyster sauce and sesame oil,  mixed until bouncy, and poached in a ginger-garlic-scallion (aka G.G.S.) sauce. Here's the recipe: Chinese American Thanksgiving Meatballs.Is there a Food52 recipe you'd like to hear us make? Email it to us at podcasts@food52.com.

Play Me a Recipe is hosted by a rotating cast, including Food52 co-founder Amanda Hesser, Genius hunter Kristen Miglore, editorial lead Brinda Ayer, and senior editor Arati Menon. To kick the show off, we're passing the spatula to eight special guest-hosts so they can share the recipes that have been special to them and their families each holiday season.Subscribe here, so you don’t miss out; see (hear?) you in the kitchen. 

Play Me a Recipe is hosted by a rotating cast, including Food52 co-founder Amanda Hesser, Genius hunter Kristen Miglore, editorial lead Brinda Ayer, and senior editor Arati Menon. To kick the show off, we're passing the spatula to eight special guest-hosts so they can share the recipes that have been special to them and their families each holiday season.Subscribe here, so you don’t miss out; see (hear?) you in the kitchen. 

Play Me a Recipe is hosted by a rotating cast, including Food52 co-founder Amanda Hesser, Genius hunter Kristen Miglore, editorial lead Brinda Ayer, and senior editor Arati Menon. To kick the show off, we're passing the spatula to eight special guest-hosts so they can share the recipes that have been special to them and their families each holiday season.Subscribe here, so you don’t miss out; see (hear?) you in the kitchen. 

Referenced in this episode:This Genius Marinade Brings Vegetables to Life (Food52)Bryant Terry's Asparagus With Lemon-Pepper Marinade (Genius Recipes | YouTube)[Asparagus With Lemon-Pepper Marinade](https://food52.com/recipes/82794-vegan-asparagus-lemon-pepper-marinade-recipe recipe) recipeGenius-Hunter Extra-Credit:How Bryant Terry Is Decolonizing Vegan Cooking (Food52)View transcriptHave a genius recipe you'd like to share? Email it to me at genius@food52.com.*GENIUSHUNTERS is valid towards 10% off all Five Two products, max redemption $100. Offer valid starting 10/28/2020 at 12:01am ET through 11/28/2020 at 11:59pm ET, while supplies last. User must be logged into a Food52 account to apply, limit one use per customer. Valid in the U.S. on in stock items only. Cannot be redeemed for cash, combined with other offers, or applied to previous orders. To redeem, enter code GENIUSHUNTERS at checkout.

Welcome to Eat It & Beat It, a FOOD and PORN podcast with your intrepid hosts DARIO GONZALEZ and CHRIS HONEYWELL. This month the boys bite off some RED MEAT with a visit to a four legged friend and sompe POST APOCALYPTIC DEPRESSION SEX! Also - a ditty by POWERED BY SATAN!

Welcome to Eat It & Beat It, a FOOD and PORN podcast with your intrepid hosts DARIO GONZALEZ and CHRIS HONEYWELL. This month the boys bite off some RED MEAT with a visit to a four legged friend and sompe POST APOCALYPTIC DEPRESSION SEX! Also - a ditty by POWERED BY SATAN!

Dario Gonzalez and Chris Honeywell HAVE A DEAL FOR YOU! The inconveniences of modern life DEMAND that TALENTED INVENTORS ease your GRINDING STRESS!

Dario Gonzalez and Chris Honeywell HAVE A DEAL FOR YOU! The inconveniences of modern life DEMAND that TALENTED INVENTORS ease your GRINDING STRESS!

This month on Eat It & Beat It, Dario Gonzalez and Chris Honeywell take a FANTASY FLIGHT since they can't do the REAL THING! So return your tray to the upright position, take your pants off and enjoy!

This month on Eat It & Beat It, Dario Gonzalez and Chris Honeywell take a FANTASY FLIGHT since they can't do the REAL THING! So return your tray to the upright position, take your pants off and enjoy!

Join your CRUSTY hosts, Dario Gonzalez and Chris Honeywell as they RISE to the occasion and BOLDLY GO where AT LEAST TWO MEN HAVE GONE BEFORE!

Join your CRUSTY hosts, Dario Gonzalez and Chris Honeywell as they RISE to the occasion and BOLDLY GO where AT LEAST TWO MEN HAVE GONE BEFORE!

Hosts Dario Gonzalez and Chris Honeywell give you a few things to ROLL AROUND in your head! You will hear described the FOODS OF THE GODS and the ACT OF HUMAN CARNAL LOVE performed in a way NEVER BEFORE SEEN! With this episode they pay tribute to a FALLEN COMICS LEGEND, MARTIN PASKO!

Hosts Dario Gonzalez and Chris Honeywell give you a few things to ROLL AROUND in your head! You will hear described the FOODS OF THE GODS and the ACT OF HUMAN CARNAL LOVE performed in a way NEVER BEFORE SEEN! With this episode they pay tribute to a FALLEN COMICS LEGEND, MARTIN PASKO!

Hosts Dario Gonzalez and Chris Honeywell give you a few things to ROLL AROUND in your head! You will hear described the FOODS OF THE GODS and the ACT OF HUMAN CARNAL LOVE performed in a way NEVER BEFORE SEEN! With this episode they pay tribute to a FALLEN COMICS LEGEND, MARTIN PASKO!

Hosts Dario Gonzalez and Chris Honeywell give you a few things to ROLL AROUND in your head! You will hear described the FOODS OF THE GODS and the ACT OF HUMAN CARNAL LOVE performed in a way NEVER BEFORE SEEN! With this episode they pay tribute to a FALLEN COMICS LEGEND, MARTIN PASKO!

Join your hosts Dario Gonzalez and Chris Honeywell as they find the worlds of food and pornography MASHING TOGETHER throwing their worlds into UTTER, DELICIOUS MESSY CHAOS! CLEAN IT UP!

Join your hosts Dario Gonzalez and Chris Honeywell as they find the worlds of food and pornography MASHING TOGETHER throwing their worlds into UTTER, DELICIOUS MESSY CHAOS! CLEAN IT UP!

Welcome to Eat It & Beat It, the podcast where FOOD and PORN meet to form the perfect SYMBIOTIC PEANUT BUTTER CUP! This month you are invited by your hosts Dario Gonzalez and Chris Honeywell to wedge yourself into a galaxy DEEP, DEEP INSIDE where the food bears the faces of your most REVERED IDOLS and FROG MEN eat CHEESEBURGERS while their parents FIGHT!

Welcome to Eat It & Beat It, the podcast where FOOD and PORN meet to form the perfect SYMBIOTIC PEANUT BUTTER CUP! This month you are invited by your hosts Dario Gonzalez and Chris Honeywell to wedge yourself into a galaxy DEEP, DEEP INSIDE where the food bears the faces of your most REVERED IDOLS and FROG MEN eat CHEESEBURGERS while their parents FIGHT!

Welcome to the 10th podcast episode of this side series, the Podcast Spotlight. In this episode, we talk with Rindo Ramankutty, host of the Singapore based podcast Livin' it up in Lion City as he introduces the following 2 podcasts: Podcast 1: Desi Outsiders Desi Outsiders is the brainchild of two young Indian women who want to be the voice of reason that fails to be heard in certain Indian households. The podcast is designed to bring meaningful conversations on relationships, dating, education, and feminism into Indian homes. Meenal was raised in Europe in a very traditional Indian household whereas Ankita was raised in India in a more liberal household. So when these two girls get together, the conversation gets rolling. Podcast 2: The Sporkful The Sporkful isn't for foodies, it's for eaters. Each week the podcast obsesses about food to learn more about people. They're known for thoughtful discussions about race, culture, and body image, as well as for their funny and absurd conversations with comics about how they like to eat certain dishes. In addition, The Sporkful has won Best Food Podcast at the James Beard Awards, the Webby Awards, and the Saveur Awards. Music by Pandrezz: Takin' you for a ride Once again special thanks to Rindo Ramakutty for taking the time to come on this episode. Over the 10 or so interviews that I've done for this series, I've been amazed at the extent to which people can connect and hold meaningful conversations. Before this episode, I had barely talked to Rindo, and wasn't that familiar with Desi culture or food cultural appropriation. Yet, we still managed to talk for almost 2 hours over Skype, and frankly its a pity that a lot of that had to be cut down to fit into a 1 hour show. We talked about his upbringing and his different expat experiences, and that lent very well into the 2 shows that he recommended. And if you're keen on learning more about his unique perspective, then you should definitely check out his podcast, Livin' it up in Lion City. If you liked this episode, please do a big favor by sharing it amongst your friends or by subscribing to the Economical Rice Podcast on iTunes, Soundcloud, or Spotify. All the links and details to the shows discussed in this episode will be available in the show notes on the website www.economicalricepodcast.com --- Send in a voice message: https://anchor.fm/economicalricepodcast/message

Good grief it's Season 7  ‏ @pacificanetwork @prx @npr @iheartradio @stitcher @itunes @cbsradio #beer #whiskey #rum  #coffee #cigars #wine #worldfoodchampionship   Co hosts : Made Man Bob,  Good ol Boy Mike, Good ol Gal Julieanna, and Good ol Boy Dave  Season 7  –  We decided to let you get a sneak peek of what's in the works for Season 7. It's always difficult to decide what to discuss with such an overwhelming things to talk about. Geography of many things influences many of those decisions. It's great Rum that you may never see in the US, or a beer that has a distribution radius of 50 mi in Nebraska, or a coffee bean that was only available for 1 crop. We want to talk about stuff you can actually find and buy. We're going to continue our innovative approach and not be just yet another radio show on these topics. All of the producers discuss what's on their minds and looking back at what fun we had for the award winning Season 6.     SIPS Rum – Rum 101, Best of, Distillery Takeover, Tiki Cocktails Coffee – Single Origin & Blends from great roasters Wine – pairing with Wine – 10 min Party Dash Whiskey – A lot more scotch and American whiskey, Bourbon Classic, Transition of sourced to new make   SUDS More brewery takeovers, more destination episodes, Blending beers Brown Bag Bottle shares – Kendall is actually blindfolded – Fool the Advanced Cicerone   SMOKES Cigars – Select choices from The Big Smoke Miami, Select Petite Corona – Big flavor in a small package BBQ – Competition Teams & Beer- Solving everything wrong with the world   Introducing SAVOR episodes World Food Championship – qualifying events and the main competition   Lots more recurring bits such as The Kudzu Report™    Got an idea or favorite product you want us to discuss – now's that magical time to contact us   In case you were wondering- here's some interesting stats: Beers reviews online & on air – 7500+ Whiskies reviewed online & on air – 400+ Audience for Season 6 – 500M Indictments & TRO from AL – 17 Worldwide media awards for Best Food Podcast - 1   info@sipssudsandsmokes.com  @sipssudssmoke  Sips, Suds, & Smokes™ is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.   Available on iTunes, Google Podcasts, PRX, iHeartradio, Stitcher, Soundcloud, and nearly anywhere you can find a podcast.    Enjoying that cool new music in the background, it's from Woods & Whitehead – Back Roads  Download your copy here:  http://www.cdbaby.com/cd/woodswhitehead2    The easiest way to find this show on your phone is ask Siri or Google, “Play Podcast , Sips, Suds, & Smokes”